Zurie's Holey Rustic Olive-And-Cheddar Bread

Recipe by Zurie
READY IN: 1hr 20mins
YIELD: 1 bread




  • Grease a bread tin very well with butter. Mine have slightly sloping sides and measure, on the bottom, 3 1/4 x 7 1/2", and is about 2 " deep. (19 x 8 1/2 cm, 5 cm deep).
  • Heat oven to 350 deg F/180 deg C, or slightly less if you have a convection oven.
  • Drain the olives and pat dry with kitchen paper. Slice all of them into rounds.
  • Grate the cheese on the large holes of your cheese grater, weigh, and keep.
  • Put the flour into a bowl, break in the eggs, and whisk with electric beater. The eggs and flour will form small clumps.
  • Add the baking powder, white wine, olive oil and creme fraiche to the flour-and-egg mixture. Whisk or beat until batter is smooth.
  • Fold in the sliced olives and the cheese, folding in well.
  • Add the black pepper, and strew over a pinch of salt if you like, although it's not strictly necessary due to the salty olives and the cheese.
  • Scrape the cake-like batter into the greased tin and smooth the top. Bake for 55 - 60 minutes. Best is to test with a skewer, which should come out clean when bread is done.
  • Turn out and cool on a rack.
  • (The top might crack, which is normal).